On the other hand, lamb contains 1. Mineral Comparison Mineral comparison score is based on the number of minerals by which one or the other food is richer. The glycemic index of both lamb and beef is considered to be 0 , due to the absence of carbohydrates. You can learn more about the glycemic index of foods with low or no carbohydrates. The acceptable range of the pH value for beef falls between 5. As the pH value of beef reaches 6. This means that beef has an acidic pH value. The pH value of lamb can vary between 5.
Evidently, the pH of lamb tends to be more acidic than that of beef. Another way of measuring the acidity of a certain food is by looking at its potential renal acid load or PRAL value, which shows how much acid or base it produces. The PRAL values of lamb and beef are This demonstrates how beef is slightly more acid-producing inside the organism. Lamb, mutton, and beef are all high-calorie foods.
However, this does not necessarily exclude these foods from weight loss diets, as they are high in protein, but very low in carbohydrates. Between these two types of meat, beef is the better choice for low-calorie and low-fat diets. Both lamb and beef fit well into low carb and low glycemic index diets. Research has found a correlation between high meat intake and increased risk of weight gain and obesity 5, 6.
However, this risk is higher with processed and fatty meats, as opposed to unprocessed and lean meats 7. Red meat, including both lamb and beef, is a major part of the keto and Atkins diets. A Paleo diet allows the consumption of unprocessed lamb, mutton, and beef, but not processed meat. Consumption of lamb and beef within limits can also be a part of a Mediterranean diet. Red meat and its effects on health have been at the center of attention for many researchers for several decades.
However, while some things are certain, science is still inconclusive about other areas. In this section, we will discuss the most popular studies examining red meat, including lamb and beef, and its impact on health. Lean and unprocessed meat , overall, has a more beneficial impact on health, compared to fatty and processed meats.
While lamb and beef have similar fat compositions, between the two, lamb tends to have a more favorable fat profile. A healthy diet, low in saturated fats and high in lean beef, has been researched to lead to favorable effects on cardiovascular disease , due to decreased levels of total cholesterol and low-density lipoproteins 8.
A diet low in calories but high in protein from lean red meat can also improve risk markers of cardiovascular disease and type 2 diabetes 9. South African lamb, in particular, has been studied to be a good source of protein, with its moderate intake potentially decreasing levels of homocysteine in the blood As mentioned above, a low-calorie diet that is high in lean red meat may have a beneficial effect on the risk markers of type 2 diabetes mellitus 9.
The possible mechanisms of action for the negative effects of red meat include inflammation, oxidative stress, and negative effects on the liver, pancreas, and fat cells , due to high levels of heme iron, saturated fats, branched amino acids , and other compounds. Unlike unprocessed red meat, processed red meat undergoes various treatments to extend its shelf life.
Processed red meat may contain higher levels of sodium and nitrates , as well as additives and contaminants. These contaminants can have various negative effects on health Various studies have shown a correlation between the consumption of both processed and unprocessed red meat and an increased risk of stroke, coronary heart disease, and potentially even heart failure Due to the heme iron content, high consumption of red meat has also been associated with higher blood pressure A considerable number of studies have consistently shown that a diet rich in red and especially processed meat is associated with an increased risk of type 2 diabetes mellitus.
The risk of type 2 diabetes can increase depending on the preparation method of the meat. Research suggests that certain methods of preparation, in particular the use of high heat cooking methods , such as broiling, barbecuing, or grilling and roasting, increases the risk of type 2 diabetes The practice of cooking meat at high temperatures , such as pan-frying and barbecuing, may lead to the production of heterocyclic amines , which are thought to increase cancer risk in humans Grilled or barbecued meats may also contain high levels of polycyclic aromatic hydrocarbons , which promote the development of cancer and DNA damage Research has found that a high intake of both processed and unprocessed red meat may increase the risk of esophageal, colorectal, pancreatic, and liver cancers Beef is considered to be a respected creature of God in Hinduism.
Due to this reason, there are laws in India prohibiting the slaughtering of cows which vary by state. Slaughtering a cow in India is punishable by law with a jail sentence from 6 months up to 10 years depending on the state. Over the last few decades, public concern has grown over the impact that mass red meat production has on the environment and climate change.
Red meat production leads to large amounts of greenhouse gas emissions, fossil energy, and water use , among other things. The production of lamb has a worse impact on greenhouse gas emissions when compared to beef production. The greenhouse gas emission, expressed as CO2 equivalents, for the production of 1kg of lamb is 50, while the same number for beef is 30 To sum up, lamb is higher in calories, fats , including saturated, polyunsaturated fat, and cholesterol, essential amino acids, and most vitamins.
At the same time, beef is richer in protein , due to more non-essential amino acids, iron, zinc, and vitamin B6. The source of all the nutrient values on the page excluding the main article the sources for which are presented separately if present is the USDA's FoodCentral.
The exact links to the foods presented on this page can be found below. Lamb and mutton vs Beef - Health impact and Nutrition Comparison. Nutrient e. Introduction People often choose meat based on its subjective qualities, such as taste and texture. Beef and lamb contain similar amounts of Vitamin E - beef has 0. Beef and lamb contain similar amounts of Vitamin K - beef has 3ug of Vitamin K per grams and lamb has 5. Both beef and lamb contain significant amounts of thiamin, riboflavin, niacin, pantothenic acid, folate and Vitamin B Both beef and lamb are high in potassium.
For omega-3 fatty acids, lamb has more alpha linoleic acid ALA than beef per grams. Comparing omega-6 fatty acids, lamb has more linoleic acid than beef per grams. The comparison below is by common portions, e. You can also see a more concrete comparison by weight at equal weight by grams comparison.
Souper Sage Login Register. Beef vs. Jump to: Calories and Carbs Protein Fat Vitamins Minerals Omegas Visualize For a quick recap of significant nutrients and differences in beef and lamb: Both beef and lamb are high in calories, potassium, protein and saturated fat. Beef src. Lamb src. Here's an infographic summarizing the nutritional differences between beef and lamb. Calories and Carbs calories Both beef and lamb are high in calories.
Vitamin A Beef and lamb contain similar amounts of Vitamin A - beef has 3ug of Vitamin A per grams and lamb does not contain significant amounts. Vitamin E Beef and lamb contain similar amounts of Vitamin E - beef has 0. Vitamin K Beef and lamb contain similar amounts of Vitamin K - beef has 3ug of Vitamin K per grams and lamb has 5. The common mutton definition is meat of a mature sheep at least one year old. As a red meat, lamb inherently has a lot more iron than other protein sources like chicken or fish.
In addition, since lamb is an animal source of iron, it contains heme iron rather than the non-heme iron found in plants. Heme iron is the more absorbable form of iron so consuming red meat like lamb can help to improve and prevent iron deficiency and anemia symptoms. Vitamin B12 as well as these other B vitamins help our nervous systems function as they should, and ensure that the actual nerve cells are in a healthy state.
Lamb is loaded with immune-boosting zinc, just 3 ounces of lamb contains 4. Zinc is absolutely essential to optimal immune health, along with wound healing, DNA and protein synthesis, as well as growth and development in children. Lamb does contain fat, but a significant portion of that fat is anti-inflammatory omega-3 fatty acids.
Grass-fed lamb meat provides its consumers with conjugated linoleic acid CLA. CLA has been shown to help aid fat loss and improve lean muscle mass. Lamb is loaded with vital proteins, just one 3 ounce serving of lamb meat contains over 23 grams of protein. Protein does so much for the body, including providing it with slow-burning, sustainable fuel.
It also helps your body build, repair and maintain muscle mass. There are a lot of ways to use and cook lamb meat. Many fans of lamb really love lamb loin chops, which are said to be one of the most tender cuts of lamb meat. In a food processor add the garlic, rosemary, thyme, cayenne, and salt.
0コメント